Sausage, Chestnut and Port Wine Stuffing from the Bunnery

A good stuffing is reason enough to cook a Thanksgiving meal. This one comes from Caroline Labbe, owner of The Bunnery:

This stuffing recipe is a family recipe from France. My mom has been making this for as long as I can remember. It is best served with a traditional turkey gravy, with more chopped chestnuts in the gravy. It is so good, I think I could win a contest with it!